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Twice Fried Panjabi Fish That Is Perfect for Romantic Dinners and Large Parties

This is a delicious and easy way to cook flaky fish like sole. In this recipe I have used lemon sole fillets which cook well of the bone. You can experiment with other fish. Meatier fish like monkfish and halibut work very well too but I really prefer fresh sole. It's not just the taste of the sole but the presentation of a whole flat fish full of colour that really makes this recipe one of my all time favourites.

This recipe stems from the north of India. I tested it once on a friend I met at our local tandoory restaurant and he confirmed that it was just like they make it at home!

Frying the fish twice seems to add something to the flavour and texture. No - it isn't great for you but it sure does taste amazing.

Serves 4

INGREDIENTS

800g lemon sole - about four nice sized fillets

Fish Masala

4 Tablespoons white cumin seeds
4 Tablespoons black peppercorns
4 Tablespoons salt
3 Tablespoons dried mint
4 Tablespoons amchoor
1 Teaspoon chilli powder
2 Tablespoons ground ginger
Salt and pepper
Lemons

Marinade Ingredients

3 Tablespoons gram (chickpea) flour
6 cloves of garlic smashed
1 inch piece of ginger grated
1 teaspoon chili powder
1/2 teaspoons asafoetida

Start by making the marinade. Place the marinade ingredients in a spice grinder with about a Tablespoon of water and grind to a paste. Cover the fish and allow to marinade for an hour.

Now make the fish masala. Place a frying pan over medium heat and dry fry the cumin and peppercorns until they begin to smoke a little. Transfer to a spice grinder with the rest of the masala ingredients and grind into a powder. Pour into a bowl and set aside.

To Cook

Heat enough vegetable oil for deep frying in a heavy based pan. When the oil is hot enough to brown a piece of bread in about 20 seconds.

Fry your fish fillets in batches. With a slotted spoon or something similar, carefully lower the fish fillets into the hot oil and cook until they are light brown - about 3 minutes.

Remove each fish fillet and allow to cool.

When the fish has cooled, take a sharp knife and my a few slits into the flesh. Do not cut all the way through.

Bring the oil back up to a boil and do the bread test again.

When the oil is hot enough, carefully lower your fish in batches back into the oil and fry for further five minutes until the fish is crusty and golden brown. Remove with a slotted spoon to a paper towel to soak up the excess oil.

Serve sprinkled with the fish masala and lemon wedges. This dish goes really well with stir fried potato and spinach curry. You could also serve it with saffron rice and a small salad.

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